Tender Turkey Meatballs Tomato (Printable)

Tender turkey meatballs simmered in flavorful tomato sauce, paired with pasta or rice for a wholesome dish.

# What You'll Need:

→ Meatballs

01 - 1.1 lb ground turkey
02 - 1 large egg
03 - 1/4 cup breadcrumbs
04 - 2 tablespoons milk
05 - 2 tablespoons grated Parmesan cheese
06 - 2 garlic cloves, finely minced
07 - 2 tablespoons fresh parsley, chopped, or 1 tablespoon dried parsley
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Tomato Sauce

11 - 2 tablespoons olive oil
12 - 1 small onion, finely chopped
13 - 2 garlic cloves, minced
14 - 28 ounces (2 cans) crushed tomatoes
15 - 1 teaspoon dried basil
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon sugar (optional)
18 - Salt and black pepper, to taste

→ To Serve

19 - 10.5 ounces pasta or cooked rice
20 - Fresh basil or parsley, chopped (optional)
21 - Grated Parmesan cheese (optional)

# How-To Steps:

01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - In a large bowl, gently mix ground turkey, egg, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and black pepper until just combined.
03 - Form the mixture into 16 to 18 golf ball-sized meatballs and arrange them evenly on the prepared baking tray.
04 - Bake for 18 to 20 minutes, turning halfway through, until the meatballs are lightly golden and cooked through.
05 - While baking, heat olive oil in a large saucepan over medium heat. Sauté the onion for 3 to 4 minutes until softened, then add garlic and cook for 1 more minute.
06 - Add crushed tomatoes, dried basil, oregano, optional sugar, salt, and black pepper to the pan. Simmer gently for 10 minutes, stirring occasionally.
07 - Transfer the baked meatballs into the simmering sauce and cook gently for another 10 minutes, spooning sauce over the meatballs regularly.
08 - Simultaneously, cook pasta or rice according to package instructions.
09 - Plate the turkey meatballs and sauce over the cooked pasta or rice. Garnish with fresh herbs and extra Parmesan cheese if desired.

# Top Tips:

01 -
  • They're leaner than beef meatballs but somehow taste richer, especially when they've soaked in the sauce.
  • You can have dinner on the table in under an hour, which feels like a small miracle when life gets hectic.
  • The aroma while they simmer is honestly therapeutic, filling your kitchen with warmth.
02 -
  • Don't overcrowd the baking tray or the meatballs will steam instead of brown; give them space to breathe.
  • Turning them halfway through baking is the difference between evenly cooked and unevenly cooked, so set a timer and do it.
  • Taste the sauce before adding it to the meatballs and adjust seasoning then, because once they're in, it's harder to fix.
03 -
  • Don't skip chilling your mixture for 15 minutes before shaping if you have the time; cold meatballs hold their shape better and brown more evenly.
  • A spoon dipped in water helps you shape the meatballs without them sticking to your hands.
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